stabilization, group of wine-processing operations undertaken to ensure that the wine, once bottled, will not form hazes, clouds, or unwanted deposits; become gassy; or undergo rapid deterioration of flavour after bottling. A quick recovery from bottle sickness and subtle changes in flavour that occur with lengthy ageing are considered normal in a stable wine. barrel maturation has the effect of stabilizing a wine naturally, if more slowly.
Stabilization includes two sorts of operations: one to counter physical and chemical changes and another to counter microbiological changes.
